| 摘要 |
PURPOSE: Heat-sterilized red pepper paste pasta sauce, and a producing method thereof are provided to remove the retort smell from red pepper paste by adding herbs, and to minimize the sterilizing strength by adjusting the pH with organic acid. CONSTITUTION: A producing method of heat-sterilized red pepper paste pasta sauce comprises the following steps: cutting herbs, vegetables, and mushrooms in 2~15mm, and firstly roasting the cut ingredients with butter; crushing meat ingredients into 3~10mm and roasting with vegetable oil; adding tomato base sauce, red pepper paste, and red pepper powder to the roasted ingredients, and roasting; adding a meat extract, seasonings, a sweetener, salt, organic acid, and edible water, and inserting starch and the herbs; stirring the mixture and filling into a retort pack; and retort sterilizing the pack.
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